When I was a child growing up at home, every-so-often my parents would order take-out Chinese food for dinner as a family treat.
There were several dishes that were always on the menu and one was wonton soup.
To this day, I love this soup!
But when I got older and was ordering my own Chinese food, I discovered a version that takes it to a whole other level.
This is one of those recipes that’s just really good.
It fills you up and makes you feel full.
But not overly weighed down.
Since it’s made with a broth base.
Filled with perfectly cooked fresh veggies, and a lean shrimp filling.
One bite into a tender wonton with a small sip of broth.
And trust me, you will be in lightened-up comfort food heaven!
Talk about a perfect combination of health and deliciousness.
This is our kind of meal.
I know wontons can seem a bit intimidating to make at first, but they’re easy as pie.
You can find pre-made wonton skins in the refrigerated Asian section at most grocery stores.
And they honestly come together in a flash!
Now let me say, if you like the regular Chinese soup.
You'll absolutely love this kicked up numerous notches version.
This Wor-wonton soup is chock full of healthy vegetables and an array of wonderful seafood.
Be forewarned, this wor-wonton soup truly makes a meal of itself.
Another suggestion is that you might want to fill the won ton ahead of time.
Then cover and refrigerate them for up to 8 hours.
For a longer storage time, freeze them on a baking sheet.
And then transfer them to a plastic bag and return to the freezer.
Do not thaw before cooking, but do add about 2 minutes to the cooking time.
Rating: Awesome!Prep. Time: 30 minutes.
Cooking Time: 15 minutes.
6 dried black mushrooms or whatever type is your preference.
1/4 lb. lean ground pork.
1/4 lb. uncooked, fresh, medium sized shrimp, shelled, de-viened, and coarsely chopped.
1 green onion, minced.
1 green onion, minced.
1 Tbs. low sodium or light soy sauce.
1 Tbs. dry sherry or Chinese rice wine.
1 tsp. sesame oil.
2 tsp. cornstarch
1/8 tsp. ground white pepper.
20 won ton wrappers.
2 qt. low fat and low sodium chicken broth.
6 baby bok choy, halved lengthwise.
1 c. fresh snow peas uncooked, ends and strings removed.
1/2 lb. lean Chinese barbecued pork (or ham), thinly sliced.
6 med. shrimp, peeled and de-veined.
A pinch of ground white pepper.
1/2 tsp. sesame oil.
Calamari or Baby octopus is optional.
Soak the mushrooms in warm water to cover for 30 minutes and drain.
Cut off and thinly slice the caps discarding the stems.
Combine the filling ingredients (pork, shrimp, green onion, soy, rice wine, sesame oil, cornstarch, white pepper) in a medium bowl and mix well.
To fill each won ton wrapper, place 1 heaping tsp. of filling in center of a won ton wrapper.
Keeping the remaining wrappers covered with damp paper towel to prevent drying.
Brush the edges of the wrapper lightly with water.
Fold it in half over the filling to form a triangle.
And press the edges firmly to seal.
Place the filled wontons slightly apart on a baking sheet.
And cover them with a damp paper towel while filling remaining wrappers.
Bring the broth to a boil in a large pot over high heat.
Add the mushrooms and bok choy and cook for 2 minutes.
Add the wontons and shrimp, then cook for 3 minutes.
Add the snow peas and cook for 1 minute.
One small note with this recipe.
It should be served as close to immediately of cooking the wontons in the broth.
Or else they'll absorb too much of the liquid if left to soak!
Ladle the won tons and broth into large individual soup bowls.
And garnish each serving with slices of barbecued pork and green onion.
Sprinkle with pepper and sesame oil before serving.
I know this recipe looks a little daunting but if you like regular won ton soup.
Kick it up a notch and go the extra mile for a very delicious, low fat Wor-wonton soup.
Your family and friends will love this Wor-wonton soup!Tweet
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